Nothing says fall like a hearty nutritious soup that warms you to the bone. This one fits that bill perfectly!
- 1-2 tablespoons of olive oil
- 2 onions
- 3 cloves garlic, minced (about 1 1/2 teaspoons)
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1/2 red bell pepper, chopped
- 1 cup dry of red lentils rinsed and drained
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 bay leaf
- 6 cups of water or vegetable broth
- 4 cups of cauliflower florets
- 2 teaspoons of kosher salt
- 1/4 teaspoon of black pepper
- diced red bell pepper, for garnish
- Heat the oil in a large soup pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until softened.
- Stir in the carrots, celery, bell peppers, lentils, cumin, turmeric and bay leaf.
- Add the water and bring to a boil. Reduce heat and simmer, partially covered for about 30-35 minutes, or until the lentils are nearly tender, stirring occasionally.
- Add the cauliflower, salt and pepper. Simmer for an additional 15 minutes. Remove from heat and cool slightly. Remove bay leaf.
- Using an immersion blender or food processor, process until smooth. If the soup is too thick, add a little water or broth. Adjust seasonings to taste. Garnish with the diced red pepper.
*Note: When cooking the legumes such as lentils or beans, don’t add the salt until the last few minutes of cooking or the legumes won’t become soft.